These festive rocky road bites combine dairy free chocolate with mini marshmallows, spiced biscuits, cranberries, and a snowy dusting of icing sugar. The tartness of the cranberries, with the sweetness of the chocolate and marshmallow, and the spices in the biscuits make for a lovely festive flavour combination
Yield; 20 pieces Prep time; 10 minutes, plus two hours to chill
You’ll need;
- 250g dairy free chocolate
- 200g Lotus biscuits
- 100g vegan marshmallows
- 100g dried cranberries
- A tablespoon of icing sugar to dust
Method;
- Start by adding the biscuits into a large mixing bowl, break them down until they’re a mixture of pieces and crumbs. I used the flattened end of a rolling pin to do this. Then add in the marshmallows and cranberries
- Break the chocolate into small pieces and add it into a microwave safe bowl. Heat the chocolate in the microwave at half power for a couple of minutes. Alternatively heat at full power for ten second bursts, stirring the chocolate after each ten seconds
- Once the chocolate has melted, pour it into the mixing bowl and fold it through the rest of the ingredients. When everything has been well combined, press the mixture into a baking paper lined dish. Leave it to chill in the fridge for a couple of hours, then sprinkle with the icing sugar
- Lastly slice into your preferred size pieces, then it’s ready to serve
Bethany's Vegan Kitchen 
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